Ingredients
1 pound chicken breasts, sliced into strips
1/4 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
4 pita breads, lightly warmed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
Fresh dill or parsley, chopped (optional)
Salt and pepper to taste
Instructions
Whisk yogurt, 2 tablespoons olive oil, lemon juice, garlic, oregano, cumin, paprika, and 1/2 teaspoon salt in a bowl
Marinate chicken strips 10 minutes
Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat
Cook chicken 8-10 minutes, turning occasionally, until golden and cooked through
Lett rest 5 minutes
In each pita, layer chicken, tomatoes, cucumber, and red onion
Drizzle with remaining marinade and top with fresh herbs
Notes
Marinate chicken for at least 10 minutes for best flavor
Warm pita in oven toaster oven for 30 seconds to 1 minute to improve structure
Prepare cucumber-tomato salad ahead
Use zucchini or bell peppers as optional veggie substitutions
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Sautéing/Assembling
- Cuisine: Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 pita pocket
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg